Wife orders the dry rub by mail, always have a least 5-6 bottles on hand. She used to put the rub on everything especially popcorn but don't anymore because of low sodium diet. And I put the vinegar on just like they do!
You should try the Roasterie's coffee rub. Salt is second to last on the list of ingredients. In fact, I have to add salt to whatever I'm using it on. I'd prefer to do that anyway. It's a great rub on anything. Beef is best though.
https://www.theroasterie.com/merchandise/culinary/super-tuscan-coffee-barbeque-rub
She might like it but I can't stand the taste of coffee in any thing like that
Here’s my own recipe. I have 3 baby back racks in the smoker now. I typically don’t do a 3-2-1 because I can get more flavor and good bite out of the meat without it but I’m changing a few details in my smoking position, etc with this bbq today just for knowledge purposes.. most competition ribs are spare ribs by the way and are not “fall off the bone” over cooked.
Marinade overnight:
Orange juice (pressed)
Soy
Southern Comfort whiskey
Kosher salt
Onion powder
Apple juice
Heat smoker to 250F
Apply mustard binder
Melted butter
Dillo Dust dry rub
Kosher salt
Crushed black pepper
Smoke for 3-2-1 method this time:
*smoke 3 hours unglazed
*wrap with foil or peach butcher paper, butter and apple juice for 2 hours
*smoke for 1 hour, apply glaze every 15 min
Make glaze:
Sweet baby rays sauce
Juice from 2 oranges
Brown sugar
Molasses
Apple juice
Apple cider vinegar
Cayenne pepper
The wood is a mix of cherry & hickory chips.
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This is why I like my BGE. All of this is just not much of a factor. From 110 to 20 degrees and snow on the patio and I'm still able to regulate it just fine.
We like country style ribs. More meat, less bone. I use Head Country rub, sear all sides in a cast iron skillet, covered with aluminum foil and threw in the oven at 400 for a little over an hour. Half way through I uncovered and gave them a little shot of sauce to finish off.
Country style ribs are USUALLY just a pork butt roast that's been sliced, but sometimes other cuts are used. I generally take the country style ribs and cube them, then make pork burnt ends out of them. YUM!
Huh. I thought country style ribs were always a pork shoulder. 
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A pork shoulder is called a Boston Butt, which is what country style ribs are sliced from and buckboard bacon can be made out of.Huh. I thought country style ribes were always a pork shoulder.
Huh. I thought country style ribes were always a pork shoulder.
Same thing. Pork butt, pork shoulder, etc. Boston butt. Essentially all the same.
